This vibrant and zesty Greek Orzo Pasta Salad is everything you crave in a refreshing, no-fuss meal. It’s brimming with bold Mediterranean flavors—think briny olives, juicy tomatoes, crisp cucumbers, and a punchy homemade vinaigrette. Tossed with tender orzo pasta and crumbles of creamy feta, this salad is as satisfying as it is speedy. Whether you’re prepping lunch for the week or pulling together a last-minute side for a cookout, this one-bowl wonder is always a hit.

Why You’ll Love This Recipe

Ridiculously Easy: This is a chop, toss, and go kind of dish. Perfect for busy weekdays or when you need something delicious in a pinch.
Incredibly Flavorful: Every bite is bursting with Greek-inspired ingredients that balance salty, tangy, creamy, and fresh.
Great for Meal Prep: It holds up beautifully in the fridge, making it a go-to for make-ahead lunches and picnics.
Versatile: Serve it as a side, a light main, or bulk it up with protein. It plays well with just about everything.

Ingredients You’ll Need

Orzo pasta: Small and tender, orzo is the perfect base—like rice but with the chew of pasta.
Cherry tomatoes: Add juicy sweetness and a pop of color. Grape tomatoes work, too.
Cucumber: Brings crunch and freshness; English cucumbers are great for their thin skin and fewer seeds.
Red onion: Sharp and punchy; soak in water first to mellow the bite if preferred.
Kalamata olives: Salty and bold—use pitted and sliced olives for easy eating.
Feta cheese: Crumbled for creamy, tangy goodness in every bite.
Fresh parsley: Brightens the dish with a pop of herbal freshness.
Lemon juice: The acidic backbone of the vinaigrette; fresh-squeezed makes all the difference.
Olive oil: Use a good-quality extra virgin olive oil for the best flavor.
Red wine vinegar: Adds another layer of tanginess and depth.
Garlic: Just one clove, finely minced, to add a bit of savory oomph.
Dried oregano: Classic Greek herb that brings it all together.
Salt and pepper: Season to taste—don’t skip this step, it enhances everything.

Variations

Want to switch things up a bit? Try these simple twists:

Add Protein: Grilled chicken, shrimp, or even chickpeas are perfect to make this a full meal.
Make it Vegan: Just skip the feta or use a dairy-free alternative.
Change the Pasta: No orzo? Try ditalini, couscous, or even quinoa for a different texture.
More Veggies: Roasted red peppers, artichoke hearts, or baby spinach fit right in.

How to Make Greek Orzo Pasta Salad

Step 1: Cook the Orzo

Bring a large pot of salted water to a boil and cook the orzo until al dente. Drain and rinse under cold water to stop the cooking and cool it down quickly.

Step 2: Chop the Veggies

While the pasta cooks, dice your cucumbers, halve the cherry tomatoes, finely slice the red onion, and chop the parsley. Set everything aside.

Step 3: Make the Dressing

In a small bowl or jar, whisk together lemon juice, red wine vinegar, olive oil, garlic, oregano, salt, and pepper. Taste and adjust seasoning if needed.

Step 4: Combine Everything

In a large mixing bowl, add the cooked orzo, chopped vegetables, olives, and crumbled feta. Pour the dressing over and toss gently to combine.

Step 5: Chill and Serve

Let the salad rest in the fridge for at least 15–30 minutes before serving to allow the flavors to meld. Give it a final toss and a sprinkle of parsley before digging in.

Pro Tips for Making the Recipe

Cool the Orzo Properly: Rinse the pasta under cold water right after cooking to stop it from getting mushy and to prevent clumping.
Balance the Dressing: Don’t shy away from tasting as you go—lemon and vinegar strength can vary. Adjust with a little honey if it feels too tart.
Feta Matters: Use block feta and crumble it yourself. It’s creamier and more flavorful than the pre-crumbled stuff.
Serve Slightly Chilled: This salad is best when slightly chilled, not fridge-cold, so take it out 10 minutes before serving.

How to Serve

Greek Orzo Pasta Salad is incredibly flexible and fits beautifully into almost any meal setup.

On Its Own:

Serve as a light lunch or dinner with warm pita on the side and maybe a dollop of hummus.

As a Side Dish:

Pairs wonderfully with grilled meats like lamb, chicken, or fish.

For Entertaining:

Great for potlucks, BBQs, and picnics—everyone loves a colorful, refreshing salad.

In a Bowl:

Add greens like arugula or baby spinach and top with the orzo salad for a hearty Mediterranean-style bowl.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the fridge for up to 4 days. It actually tastes better the next day as the flavors deepen.

Freezing

Not recommended. Orzo and fresh vegetables don’t freeze and thaw well—they’ll become mushy and watery.

Reheating

No need! This salad is meant to be enjoyed cold or at room temperature. Just give it a quick stir and maybe a drizzle of fresh olive oil before serving again.

FAQs

Can I make Greek Orzo Pasta Salad ahead of time?
Absolutely. In fact, making it a few hours ahead—or even the night before—helps the flavors meld beautifully. Just give it a good toss before serving.

What if I don’t have orzo pasta?
No worries! You can substitute with other small pasta shapes like couscous, farfalle, or even rice. Just make sure not to overcook it.

Is this salad gluten-free?
Not with traditional orzo, which is wheat-based. But you can easily use gluten-free orzo or substitute with quinoa or rice.

How can I mellow the taste of raw onion?
Slice the red onion and soak it in cold water for about 10 minutes before adding it to the salad. It cuts the sharpness while keeping the crunch.

Final Thoughts

This Greek Orzo Pasta Salad is one of those recipes you’ll find yourself coming back to again and again. It’s effortlessly tasty, beautifully colorful, and endlessly customizable. Whether you’re feeding a crowd or just need a quick, wholesome meal, this salad delivers. Give it a try—you’ll be hooked in one bite!

Greek Orzo Pasta Salad Recipe